Rosemary and Lemon Pork Stew
Warm, hearty, and bursting with vibrant flavors, this Rosemary and Lemon Pork Stew is a comforting one-pot dish perfect for any season. Tender chunks of seared pork shoulder slow-cooked with earthy rosemary, zesty lemon juice, and a medley of carrots, potatoes, and onions create a rich, savory broth that’s brightened with just the right hint of citrus. This stew is thickened with a touch of flour for a satisfying texture and infused with fragrant bay leaves for a layered depth of flavor. Perfectly suited for cozy family dinners or meal prep, this easy-to-follow recipe pairs beautifully with crusty bread or fluffy rice for an unforgettable dining experience.
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Recipe Information
Ingredients
- 900 grams pork shoulder, cubed
- 3 tablespoons olive oil
- 1 large onion, diced
- 3 medium carrots, sliced
- 4 medium potatoes, cubed
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 750 milliliters chicken or vegetable stock
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons all-purpose flour
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 pieces bay leaves
Instructions
Pat the pork shoulder cubes dry with paper towels and season them with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat.
Sear the pork cubes in batches, ensuring they are browned on all sides. Remove the pork and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot.
Add the diced onion, carrots, and minced garlic, cooking for 5-7 minutes until softened and fragrant.
Stir in the flour and cook for 1 minute to eliminate the raw flour taste.
Slowly add the chicken or vegetable stock, stirring constantly to avoid lumps.
Return the browned pork to the pot along with the potatoes, chopped rosemary, bay leaves, and remaining salt and pepper.
Bring the stew to a simmer, then reduce the heat to low, cover, and let it cook for 90 minutes, stirring occasionally.
Uncover the pot, stir in the lemon juice and lemon zest, and cook for an additional 10-15 minutes to allow the flavors to meld.
Adjust seasoning as needed and remove the bay leaves before serving.
Serve the stew warm with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
3523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.0 g | 288% | |
| Saturated Fat | 69.9 g | 350% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 6999 mg | 304% | |
| Total Carbohydrate | 203.0 g | 74% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 23.3 g | ||
| Protein | 184.2 g | 368% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 7046 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
